Chicken Pumpkin Chili

45 minutes Prep: 10 minutes Cook: 35 minutes

607 calories per serving view nutrition facts

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2	tablespoons	olive oil
2	cups	onion	chopped
2	cups	sweet red bell pepper	chopped
3	tablespoons	jalapeno pepper	minced
1	clove	garlic	minced
1	cup	beer
1	cup	chicken broth
1/4	cup	olives	ripe, sliced
3	tablespoons	chili powder
1	teaspoon	coriander	ground
1/2	teaspoon	salt
29	ounces	tomatoes, canned with juice	chopped
1	pound	chicken breasts	boneless, skinless, cubed
2	cups	pumpkin	or butternut squash, peeled, cubed
2	tablespoons	cilantro	chopped
1	tablespoon	cocoa powder
16	ounces	pinto beans	canned, drained
6	tablespoons	scallions, spring or green onions	sliced
1 1/2	ounces	cheddar cheese	shredded
6	tablespoons	sour cream

Heat the oil in a Dutch oven over medium heat.

Saute the onions until lightly browned, about 8 minutes.

Add the bell pepper, jalapeno and garlic.

Saute for 5 minutes more.

Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken.

Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.

Stir in the pumpkin, cilantro, cocoa and beans.

Cook for 5 minutes.

Serve in individual bowls, topped with the cheese, sour cream and scallions.

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Serving Size 897g

Amount per Serving

Calories 607 29% of calories from fat